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Slow Cooker Cranberry Pork Roast Recipe
by Robyn Savoie

Slow Cooker Cranberry Pork Roast

I was craving cranberries. So I pulled out this recipe I had for a little while and made it for dinner tonight.

I rely on a can of cranberry sauce to create the sweet tangy sauce for this tender pork entree. This is nicely seasoned as it simmers by using cranberry and/or orange juice, ground cloves and ground mustard.

My suggestion if you use orange juice, reduce the sugar amount to 1/8 cup. Another idea is to replace the clove with 3/4 teaspoon dried crushed sage.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • 3 Lbs. Boneless Pork Loin Roast
  • 16 Oz. Can Whole Berry Cranberry Sauce
  • 1/4 Cup Granulated Sugar
  • 1/2 Cup Cranberry or Orange Juice
  • 1 Tsp. Ground Mustard
  • 1/4 Tsp. Ground Cloves
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Cold Water
  • 1/8 Tsp. Salt


  1. Place the roast in a crock pot. In a bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves. Pour over roast.
  2. Cover and cook on low setting for 6 - 8 hours, until meat is tender. Remove roast and keep warm.
  3. Skim fat from top of broth in cooker. Remove 2 cups of the broth (add water if not enough) and place in a saucepan. Boil over medium heat. In a small bowl, combine the cornstarch and water, stir into juices to make gravy. Cook and stir until thickened.
  4. Taste; season with salt. Serve with pork.
  5. Tip: This can be done in the oven at 300°F for 1 1/2 hours. Then raise temperature to 350°F; whisk cornstarch mixture into the pan dripping's and continue baking uncovered for 1 hour. Remove from oven and let meat rest; covered for 10 minutes before carving.